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Cornbread with Black-Eyed Peas

Black-eyed peas are a good-luck tradition for New Year's Day...but my family is so fond of this recipe, I make it all year long!—Jeanne Shinn, Bandera, Texas
  • Total Time
    Prep: 15 min. Bake: 40 min.
  • Makes
    8-10 servings


  • 1 pound ground beef, browned and drained
  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 3/4 cup cream-style corn
  • 1 cup cooked or canned black-eyed peas, drained
  • 1 medium onion, chopped
  • 1/2 cup canola oil
  • 1 cup buttermilk
  • 2 large eggs, beaten
  • 2 cups shredded cheddar cheese
  • 1/2 teaspoon baking soda


  • In a bowl, combine all ingredients. Pour into a greased 13x9-in. baking dish. Bake at 350°, uncovered, for 40-45 minutes or until bread is golden.
Nutrition Facts
1 each: 419 calories, 23g fat (9g saturated fat), 90mg cholesterol, 325mg sodium, 32g carbohydrate (4g sugars, 5g fiber), 21g protein.

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  • PrplMonky5
    Feb 20, 2021

    We could see how this would be good, but it was just so BLAND. The only thing I can think is that I used homemade black eyed peas (not canned, so there was no salt). Everything else was the same. We had to put salt on it afterwards to give it flavor. I think if I had used the Jiffy corn bread mix it would have tasted a LOT better (there's salt and sugar in that). I'd be willing to try it that way because once we added the salt we could see how it could be good.

  • AnnieScroggins
    Aug 30, 2015


  • usmc3620wife
    Nov 26, 2010

    I made this recipe for a friend who was visiting and had requested Cornbread and Black Eyed Peas, the recipe sounded fairly easy and good. It was very easy to make and delicious! I replaced the flour, cornmeal and baking soda with an 8.5oz box of Jiffy corn muffin mix but followed the rest of the recipe as listed. The pan was empty at the end of the night and everyone was pleased!